On the jar: Huskroom Emulsión De Acelgas
blend · dip
★ STARRED KITCHENPrep 10 minHuskroom Emulsión de Acelgas
Independent adaptation of a publicly published Iñigo Lavado recipe. Not affiliated with, sponsored by, or endorsed by Iñigo Lavado.
From a starred kitchen.
Ratio
Ingredients
- Chard — 40 g hojas de acelga
- Chicken Stock — 10 g caldo de ave
- Cornstarch — 2 g maicena
- Cream — 5 g nata
- Butter — 2 g mantequilla
- Salt — sal (0.5 g)
- Pepper — pimienta (0.2 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Huskroom Emulsión De Acelgas wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Iñigo Lavado works in Spanish / Basque at Kokotxa; credentials include Michelin 1* (Kokotxa, San Sebastián).
Originally published as Emulsión de Acelgas.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Iñigo Lavado / Madrid Fusión archive (Kokotxa) (published as “Emulsión de Acelgas”). Full citation lives in Provenance.